Pumpkin upside down cake with spiced cream
Pumpkin upside down cake with spiced cream recipe in the cake category
Recipe ingredients:
- 3 eggs
- 1 cup granulated sugar
- 3 1/2 cups pumpkin puree
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 12 ounce evaporated milk
- 1, 18.25 ounces, box yellow cake mix
- 1 cup toasted chopped pecans
- 4 tablespoons melted unsalted butter
- Spiced cream:
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
Recipe method:
- Preheat the oven to 350 degrees F.
- Line a 9 x 13 inch pan with wax paper and set aside.
- In a large bowl beat the eggs until slightly thickened and lemon colored.
- Add the sugars, pumpkin puree, cinnamon, ginger, nutmeg and salt.
- Mix well, then gently stir in the evaporated milk.
- Pour the mixture into the prepared pan and sprinkle the cake mix over the top.
- Sprinkle with the pecans and pour the butter evenly over the entire pan.
- Bake for 50 to 60 minutes, or until the cake layer comes clean with a wooden pick and bounces back when gently pressed.
- Cool thoroughly. Remove from the pan and place on a serving dish.
- Serve with the spiced cream on the side or frost with chilled spiced cream.
- Spiced cream: Whip the cream until light and fluffy. Fold in the spices.
Tags: pumpkin, upside, down, spiced, cream, recipe, cake, recipes, cooking